Baileys Donegal Oatmeal Cream Recipe 445

BAILEY'S DONEGAL OATMEAL CREAM RECIPE - (4.4/5)

Steps:

• 8 hours or the night before: Scald the milk (heat to just before boiling but do not let it boil) and remove from heat. Add the oatmeal, cardamom and pinch of salt: stir, cover, and soak the oatmeal for at least 8 hours or overnight in the milk. You may want to stir a few additional times while it's cooling to avoid any lumps. Refrigerate and wait. The next day Reheat the oatmeal and milk mixture just until it starts to boil, reduce heat and simmer while stirring for 3-4 minutes. Pour the mixture into a bowl, cool slightly then add the beaten egg, grated orange rind, Bailey's Irish Cream (or whiskey) and sugar. Mix well. Dissolve the gelatin in the orange juice and water. Add the gelatin juice mixture until well incorporated then carefully fold in the whipped cream. Pour into individual brandy snifters, parfait glasses or a glass or trifle bowl. Refrigerate until cold about 3-4 hours or until you are ready for dessert! Right before serving, layer with fruit sauce, a large dollop of whipped cream and a few berries of choice.

DONEGAL OATMEAL CREAM

Steps:

• The night before:.
• Scald the milk (i.e., heat it to just before boiling but do not let it boil) and remove from heat.
• Add the oatmeal and the pinch of salt: stir, cover, and soak the oatmeal overnight in the milk.
• The next day:.
• Reheat the oatmeal and milk mixture just until it boils. Simmer for another 3-4 minutes, then remove from heat.
• Pour the mixture into a bowl and add the beaten egg, grated lemon rind, and sugar to taste.
• Dissolve the gelatine in the orange juice and water.
• Add this to the mixture when it's cooled, and then carefully fold in the whipped cream.
• Pour the whole mixture into a single glass bowl, or into individual parfait glasses, and leave to set. (You may want to stir the contents gently once or twice while they're setting, to keep the oats from sinking to the bottom.).
• Serve with more whipped cream and 3-4 tablespoons of your chosen fruit sauce on top.
• Another more parfait-like approach to this dessert: allow the whole recipe's worth of oatmeal cream to set in a single bowl. Stir gently as above, so that the oatmeal is evenly distributed through the mixture when it's set. Then spoon it into parfait glasses, alternating layers of oatmeal cream with more whipped cream and drizzles of fruit sauce.
• If you want to cut back on the calories a little, you could also substitute creme fraiche or beaten low-fat sour cream for the whipped cream.

BAILEYS PUDDING PARFAITS WITH OATMEAL-WALNUT CRUNCH

Steps:

• Make crunch:
• Preheat oven to 350°F. Combine first 6 ingredients in large bowl. Add butter and rub in with fingertips until mixture forms moist clumps. Mix in walnuts. Sprinkle mixture onto rimmed baking sheet. Bake until golden brown and crisp, occasionally stirring gently and leaving mixture in clumps, about 35 minutes. Cool completely. (Can be made 2 days ahead. Store airtight.)
• Make pudding:
• Combine 3/4 cup cream, 6 tablespoons Baileys liqueur, sugar, yolks and nutmeg in large metal bowl. Place over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat until custard thickens and thermometer registers 160°F, about 8 minutes. Remove from over water and beat until cool, about 8 minutes. Mix in remaining 6 tablespoons liqueur. Beat remaining 1/2 cup cream in medium bowl to medium peaks. Fold into custard. Cover and chill at least 4 hours or overnight.
• Layer 1/4 cup pudding, 1 tablespoon currants and 3 tablespoons crunch in each of six 12-ounce goblets; repeat layering 1 more time. Serve immediately or refrigerate up to 1 hour.

BAILEYS PUDDING PARFAITS WITH OATMEAL-WALNUT CRUNCH

Steps:

• Make crunch:.
• Preheat oven to 350°F
• Combine first 6 ingredients in large bowl. Add butter and rub in with fingertips until mixture forms moist clumps.
• Mix in walnuts.
• Sprinkle mixture onto rimmed baking sheet. Bake until golden brown and crisp, occasionally stirring gently and leaving mixture in clumps, about 35 minutes.
• Cool completely, (Can be made 2 days ahead. Store airtight.).
• Make Pudding:.
• Combine 3/4 cup cream, 6 tablespoons Baileys liqueur, sugar, yolks and nutmeg in large metal bowl.
• Place over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat until custard thickens and thermometer registers 160°F, about 8 minutes.
• Remove from over water and beat until cool, about 8 minutes.
• Mix in remaining 6 tablespoons liqueur.
• Beat remaining 1/2 cup cream in medium bowl to medium peaks.
• Fold into custard.
• Cover and chill at least 4 hours or overnight.
• Layer 1/4 cup pudding, 1 tablespoon currants and 3 tablespoons crunch in each of six 12-ounce goblets; repeat layering 1 more time. Serve immediately or refrigerate up to 1 hour.